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Ingredients
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Heat the oven to 300°F. Set four small ovenproof ramekins, at least 5 fluid ounces each, in a deep roasting pan.
- Whisk yolks, brown sugar, maple syrup and salt until evenly mixed. Gently whisk in the cream without making excessive foam.
- Strain into a jug and divide among the ramekins, leaving space at the top. Place the pan in the oven and carefully add hot water halfway up the ramekins.
- Bake, using about 40 minutes as a guide, until the custards are set with a gentle central movement and the centers reach 160°F. Adjust time for the actual depth and dishes.
- Carefully remove ramekins from the water. Cool promptly and refrigerate within 2 hours. Keep covered at 40°F or colder until serving.
Notes
Four small portions are a home serving arrangement; the control scales the weighed ingredients.
Use pure maple syrup rather than maple-flavored pancake syrup.
